2 15-ounce cans kidney beans, drained
2 cups vegetable broth
2 15-ounce cans fire-roasted diced tomatoes
1 cup dry red lentils
1/2 cup pumpkin puree
1 yellow onion, chopped
2 medium jalapeno pepper, minced (ours came fresh from my sister and brother-in-law’s garden!)
1/2 Tablespoon cocoa powder
1 Tablespoon chili powder
2 teaspoons cumin
1/2 teaspoon cinnamon
1 teaspoon kosher salt
Assorted optional toppings such as sour cream, shredded cheddar, diced tomatoes, or diced onions